Chef Anthony Sedlak of the The Main- Cottage Pie …CCC

The January, 2008 Cooking Club Challenge
link to event
was to cook Cottage Pie by Anthoney Sedlak.

I really enjoyed this pie.

I didn’t use the breadcrumbs and was a bit short on potato.
I used ground round, and I was out of dry red wine so I substituted Marsala with a touch of vinegar to balance the sweetness.

It was enjoyable with the flavor of rosemary and thyme, although I could barely hint the bay.

Chef Anthony Sedlak of the The Main- Cottage Pie

4 tbsp vegetable oil
500 gram ground beef
2 tbsp butter
3/4 cup diced onion — about 1/2 medium
1 cup diced celery — about 1 stalk
2 cups diced carrot — about 2 medium
2 cloves garlic — minced
1 tbsp tomato paste
2 tbsp flour
1 cup red wine
2 1/2 cups beef stock
1 sprig rosemary
1 sprig thyme
1 bay leaf
Salt and pepper to taste
7 medium cooking potatoes — peeled and quartered
3 cloves garlic — smashed
1/3 cup butter — cut into cubes
1/4 cup 35% whipping cream
1/4 cup grated parmesan cheese
Salt and pepper to taste
1 square casserole dish — (9 inch)
Extra grated parmesan cheese
2 tbsp butter
1/4 cup bread crumbs (optional)
Salt and pepper

Add 2 tbsp vegetable oil to large saucepot over medium high heat. Add ground beef.
Allow excess liquid to bubble away; stir and cook until meat is well browned and crispy, about 8-10 minutes. Drain excess fat using a colander.
Deglaze pot with red wine, scraping up browned bits and let reduce slightly.
In another large pot, add remaining vegetable oil over medium high heat. Add onions, carrots and celery; cook until golden, about 5-7 minutes.
Add garlic, stir briefly and add tomato paste. Brown paste slightly and sprinkle in flour. Cook out for a minute or two
Add in red wine from deglazing beef, scraping up crispy brown bits from bottom of pan.
Add beef stock, rosemary, thyme and bay leaf. Return browned meat to pot. Simmer, covered for 20-25 minutes.
Remove lid and continue cooking for another 10 minutes; liquid will reduce and thicken. Remove rosemary, thyme and bay leaf. Season well with salt and pepper.

Add quartered potatoes and smashed garlic to medium pot. Fill pot with cold water just to cover potatoes; season cooking water well with salt (it should taste like the sea) and bring to a boil.
Boil on medium high heat until potatoes are tender but not overdone, about 15-20 minutes.
Strain potatoes; let dry out slightly in colander before returning to pot. Add cream, butter, pepper, Parmesan cheese and more salt if necessary.
Mash roughly with fork or potato masher.

For Assembly

Preheat oven to 400. Spoon filling into the bottom of a 10-inch round casserole dish. Top with potatoes.
Grate parmesan cheese on top and dot surface evenly with butter. Season with salt and pepper and, if using, sprinkle over bread crumbs
Bake on middle rack until top is golden and filling is warmed through, about 20-25 minutes. Let stand for a few minutes before serving.


2 Comments (+add yours?)

  1. Caffienated Cowgirl
    Jan 29, 2008 @ 15:16:15

    Isn’t that lovely…and perfect for a cold winter’s day!


  2. katie
    Feb 01, 2008 @ 16:53:11

    Lovely, warm comfort food! What can be better than meat, gravy, potatoes, gravy, and, oh yes, gravy…


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